Orchid Cake

Orchid Cake: A Delight with Vanilla and Coconut Meringue

Total preparation time: 3 hours
Cooking time: 1 hour
Number of servings: 12-14

Introduction

Welcome to the fascinating world of desserts! Today, I invite you to prepare a cake that will turn any meal into a feast: the Orchid Cake. This recipe combines the delicacy of vanilla cream with the crunchy texture of coconut meringue, crowned with elegant decoration. Inspired by traditional recipes, it is an ideal choice for special occasions or simply to indulge yourself.

Carefully gather your ingredients, and in a few hours, you will have a dessert that will impress anyone. Let's get to work!

Necessary ingredients

For the dough:
- 420 g flour
- 225 g vanilla powdered sugar (or regular sugar + vanilla essence)
- 2 tablespoons finely ground walnut
- 6 egg yolks
- 200 g unsalted butter, at room temperature
- 1 tablespoon pumpkin puree (a secret ingredient that adds moisture and flavor)
- 1 packet saffron baking powder
- A pinch of salt

For the vanilla cream:
- 1 liter milk
- 6 egg yolks
- 160 g sugar
- 100 g flour
- 1 vanilla pod
- A pinch of salt

For decoration:
- Caramelized nuts (optional)
- 100 g dark chocolate for melting
- For the orchids:
- 1 egg white
- 30 g vanilla sugar
- 30 g regular sugar
- 30 g desiccated coconut
- A pinch of salt
- For fluffy balls (optional):
- 1 tablespoon milk
- 1 egg yolk
- 2 tablespoons cooked/baked pumpkin puree
- 2 tablespoons cornmeal
- 3 tablespoons vanilla sugar
- 3 tablespoons flour
- 1 tablespoon melted butter

Necessary utensils:
- Silicone mold tray with daisy shapes (30 cm size)
- Silicone mold tray with rose shapes (for decoration)
- Non-metal mixing bowl
- Mixer or whisk
- Plastic wrap

Preparing the dough

1. Start by mixing the ingredients for the dough. In a non-metal bowl (important, as chemical reactions can affect the taste), combine 6 egg yolks with 225 g vanilla powdered sugar and 200 g butter at room temperature. Mix well until you obtain a smooth and creamy composition.

2. Add 1 tablespoon of pumpkin puree and mix.

3. In another bowl, mix 420 g flour, 1 packet saffron baking powder, 2 tablespoons finely ground walnut, and a pinch of salt. Gradually add this mixture to the egg yolk composition, mixing until you get a compact dough.

4. Form two balls from the dough, one slightly smaller than the other, wrap them in plastic wrap, and leave them in the refrigerator for at least an hour. This will help firm up the dough for easy rolling later.

Preparing the vanilla cream

1. In a saucepan, heat 1 liter of milk. Slice the vanilla pod lengthwise and scrape the seeds with a sharp knife, adding both the seeds and the pod to the milk.

2. In a bowl, whisk 6 egg yolks with 160 g sugar until they double in volume. Add 100 g flour and mix well.

3. When the milk is almost boiling, remove it from the heat and gradually add the egg yolk mixture, stirring constantly to prevent the yolks from curdling.

4. Return the mixture to low heat and stir continuously for about 15 minutes until the cream thickens. When ready, cover with plastic wrap to prevent a skin from forming. Allow it to cool.

Preparing the coconut meringue

1. In a clean bowl, whisk 1 egg white with a pinch of salt until it starts to foam.

2. Gradually add 30 g sugar and 30 g vanilla sugar, continuing to whisk until you obtain a compact meringue.

3. Gradually fold in 30 g desiccated coconut, gently mixing with a spatula from the bottom up.

Preparing the fluffy balls (optional)

1. Mix 1 egg yolk, 1 tablespoon of milk, 2 tablespoons of pumpkin puree, 2 tablespoons of cornmeal, 3 tablespoons of vanilla sugar, and 3 tablespoons of flour. Add 1 tablespoon of melted butter. Form small balls from this mixture and set aside.

Assembling the cake

1. Preheat the oven to 180°C. Remove the dough from the refrigerator. Roll out one ball of dough onto an ungreased tray, ensuring it is even.

2. Pour the vanilla cream over the dough, then cut triangles from the other ball of dough and place them on top of the cream.

3. Bake the cake in the preheated oven for about 35 minutes, or until golden.

4. While the cake bakes, prepare the fluffy balls and the coconut meringue.

5. After baking the cake, let it cool, then bake the fluffy balls and the coconut meringue according to the above instructions.

6. Once all components have cooled, you can quickly caramelize the nuts in a pan for one minute.

Decorating the cake

1. Melt 100 g of dark chocolate and, using a piping bag or a plastic bag with the tip cut off, draw vanilla pod shapes on parchment paper.

2. Place the coconut meringue in the center of the cake, add the fluffy balls or the pumpkin puree balls.

3. Decorate with caramelized nuts all around and with chocolate pods in the center.

4. Let the cake cool for at least an hour before serving.

Serving suggestions

The Orchid Cake pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel for added flavor. A cup of coffee or flavored tea will also complement the dessert perfectly.

Frequently asked questions

1. Can I use other types of nuts?
Yes, you can replace the nuts with almonds or pistachios for a different taste.

2. How can I store the cake?
Keep the cake in an airtight container in the refrigerator. It is delicious even the next day!

3. What can I do if I don't have time for the fluffy balls?
You can skip this step, and the cake will still be just as delicious.

Nutritional information

This cake offers a balance of carbohydrates, proteins, and healthy fats, thanks to the ingredients used. It contains approximately 350 calories per serving, making it an excellent choice for an occasional treat.

In conclusion, the Orchid Cake is not just a dessert, but a culinary experience that combines tradition and innovation. Don't hesitate to add a personal touch, experiment with the ingredients, and enjoy every moment spent in the kitchen. Enjoy your meal!

 Ingredients: For the dough: 420 g flour + ground biscuits 225 g powdered sugar with vanilla 2 tablespoons finely ground walnut 6 egg yolks 200 g unsalted butter 1 tablespoon pumpkin puree 1 packet baking powder with saffron 1 pinch of salt For the vanilla cream: 1 liter milk 6 egg yolks 160 g sugar 100 g flour 1 vanilla pod 1 pinch of salt For decoration: - a few walnuts - 100 g dark chocolate for melting, from which I made false vanilla pods - for the orchid: the petals made of meringue with coconut for which I used: - 1 egg white - 30 g vanilla sugar - 30 g regular sugar - 30 g desiccated coconut - 1 pinch of fine salt; For the center of the orchid I used a few dots made from boiled pumpkin flesh. *Optional For the fluffy pumpkin balls: 1 tablespoon milk, 1 egg yolk, 2 tablespoons boiled/baked pumpkin puree, 2 tablespoons cornmeal, 3 tablespoons vanilla sugar, 3 tablespoons flour, 1 tablespoon melted butter The tray used: silicone marguerite (from Decorix) with a diameter of 30 cm for the cake and a silicone tray with rose-shaped molds for decoration.

 Tags:  vanilla cream cake